Pork Chops with Applesauce... Well, Not Really

I know I know I know, the classics are classics for a reason.  Really I do. I understand that some flavors were just meant for each other.  But... of course we know that I can never leave well enough alone.  Here is my take on this particular comfort food classic.

Apple and Sage Stuffed Pork Loin with a Rice and Snap Pea Salad

1 2lb or so pork loin (or 2 smaller ones)
3 small tart apples like mcintosh, or 2 larger ones like granny smith
small handful fresh sage leaves, chopped
2 shallots, chopped
1/4th cup chicken stock
1 tbl butter
3 cloves garlic, minced
1/4th cup apple cider vinegar
2-3 tbl spicy mustard
2-3 tbl honey
1/4th cup mayo
2 cups cooked brown rice (or some mix of whole grains)
about 3 large handfuls of raw sugar snap peas, cut up into thin slices
1/4th a head of red cabbage, shredded
salt, pepper, garlic powder, dried thyme

Chop up one of your apples into bite sized bits. Toss it in a bowl with your cooked rice, cabbage, snap peas, and one of the shallots.  Mix the mayo with 1/2 of the apple cider vinegar, and season to taste with salt and pepper.  Dress your salad with this and put in the fridge, this is even better if you make it in the morning and let it sit all day.

Mix the mustard, honey, garlic powder, salt, pepper, remaining apple cider vinegar, and thyme, and set aside.  Chop up your remaining 2 apples and put them in a sautee pan over medium heat with the chicken stock and butter.  Add in the remaining shallot, minced garlic, and sage once it starts to simmer.  Season to taste with salt and pepper. 

Flatten out your pork loin(s) by cutting down the center and fanning them open. Salt and pepper both sides. Set your pork cut side up on the cutting board.  If you are using 1 larger loin you will be wrapping it around the stuffing, if you are using 2 you will make a sort of pork/stuffing sandwich.  Either way, you will want some kitchen twine or a few skewers or a lot of toothpicks to hold it together during cooking. 

When your apples start to get mushy and you can smell the sage cooking,  turn off the heat and drain most of the liquid out.  Stuff your pork and tie/truss it up.  Put it into a baking dish and cover it with your honey/mustard sauce. 

You can put it straight into the oven at this point, but if you have time try to let it marinade at least 30 mins or so.  Cook at 350 to your desired temperature, turning the heat up to 450 for about 10-15 mins at the end if you like to crisp up the outside.  (Personally I like pork medium/medium well but I know some people only eat it well done so cooking time is up to you.)

Let it rest a bit and slice carefully so it looks pretty on your plate next to your salad.  You can make a pan sauce by adding some white wine or chicken stock and a little butter to the drippings if you like.  This isn't really light, but it is at least a bit healthier then the standard pork chop with apple sauce and fried potato pancakes, but still manages to work as comfort food.